#homebarawards medias

Butter & Bay
📸: Me
@homebarawards monthly contest features savory cocktails this month, so keep an open mind with me on this one lol. We are all used to sweetened drinks, but I wanted to challenge myself as this is not a category I typically enjoy (I’m looking at you Bloody Mary 😒). However, I worked until I made one I liked! I started with a fat washed genever using European style butter (a bit creamier and tangier than standard American butter). Fat washing is a simple process of infusing a spirit with a fat or oil in a way that leaves behind the rich butter flavor (or whatever fat you use), without the oil texture. To compliment this infusion, I also infused the Lillet Blanc, a fortified and aromatized wine, with bay leaves. And lastly, instead of olives, I am using a bit of preserved lemon brine to dirty up the cocktail and make it truly savory. Preserved lemons are small whole lemons preserved in a sea salt brine (perfect for seasoning seafood by the way), and it brings both savory brine and lemon zest to balance out the whole drink.
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2 oz Butter Washed @bols_genever genever
0.5 oz bay infused Lillet Blanc
3 dashes of homemade rosemary & thyme tincture
Preserved Lemon slice & 1 teaspoon of brine
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Build the cocktail in a mixing glass and stir with ice until chilled and a bit diluted. Double strain into well chilled martini glass and garnish with arugula. Optional, serve with a shrimp & arugula salad with an herbed butter salad dressing!
Creator and Photographer:@social_chemistry3
#dallas#dirtymartini#butter#homebarawards#drinkphotography#cocktail#amateurbartender#glassware#homebartender#mixology#party#happyhour#craftcocktails#mixologist#cocktails#instagood#instadrinks#drinkoftheday#socialchemistry#like#followme

When you want something bitter but bright, what do you do? Make a Negroni topped off with Aromatic Tonic Water, that's what. Also, HI, I'm back home!
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Narrowing Negroni
30 ml @citadellegin
30 ml @campariofficial
30 ml @giuliococchi Storico Vermouth di Torino
Top with 100 ml @fevertreemixers Aromatic Tonic Water
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I tend to grab Carpano Antica for my Negronis, but the citrus and sweet undertones in the made-with-Angostura-Bark Fever Tree wanted something brighter, too! The Cocchi, with a palate that has summer fruit lingering on the back end, was perfect for this. PS: Angostura means 'narrowing' in Spanish. Who, other than a bazillion people that speak Spanish (obvs, not me), knew?
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#homebarawards
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I’ve never even dreamed of entering the #homebarawards competition before. I’m still quite new to the Instagram cocktail community, and often think I have no where near the skills that a lot of these crazy cool home mixologists have. But a “savory” cocktail competition? Hell yes, I’m in!
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Over the last week I’ve been playing with heirloom tomatoes and my home-dried basil from my garden this summer. Tomatoes everywhere! In syrups, shrubs and even infusing in aquavit! 😉 Let’s just say, a few cocktails have been trialed around here! This gin-aquavit cocktail using an heirloom tomato and basil shrub was the easy winner
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A Tipple in the Veggie Garden
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1 oz aquavit (@spiritofyork)
1 oz gin
1 oz dry vermouth (@vermouthdolin)
1 oz heirloom tomato basil shrub*
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Add all ingredients, shake. Pour into coupe or martini glass. Top with your favourite savoury treats. I chose homemade sun dried tomatoes, prosciutto and a 10 year old pickled garlic clove 😍
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*Heirloom Tomato Basil Shrub:
1 cup of cubed heirloom tomato
1 tbsp of dried basil
1 tsp black peppercorns
1 cup sugar
1 cup water
1/2 cup white wine vinegar
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Add the tomato, basil, peppercorns, sugar and water to a pot, simmer for 5 minutes. Pour into a glass jar and let sit overnight in the fridge. Strain and add vinegar. Voila!
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#craftcocktails#cocktail#cocktails#cocktailmaking#homebar#homemixology#aquavit#aquavitcocktails#savorycocktails#savory#gin#ginstagram#ilovegin#gingingin#gincocktails#dolinblanc#vermouth#shrubcocktails#cocktailsofinstagram#garnishgame#cocktailgarnish

Blairy moody. Not another Bloody Mary.
A velvet mixture of umami flavors with one more special friend Mr. Parmigiano!
A modern twist for a new era. The fresh tomato gives u that creamy sensation n Parmigiano provides a unique sweet saltiness. the inspiration came from my Italian background n my love for cheese. The name its easy I just mixed the letters of the two words!
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. The recipe
90 ml fresh squized tomato juice
45 ml perium vodka
15 ml lemon juicy
2-3 dropsWorcestershire sauce
2 parmesan pieces(room temperature)
For the garnish some pistachios over a parmigiano flakes. For the rim I used black roasted sesame.
Enjoy!
#homebarawards#bartenderlife#parmigiano#notanotherbloodymary

Sweet or Spicy. What are you in the mood for? The Jale Berry Cocktail by Master Mixologist @bigbennyb is the best of both worlds. Not to hot and not too sweet. Just a perfectly balanced cocktail. Visit Ben at @lockandkeyla to sip for yourself. -
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Jalapeño
Blackberries
2oz @aviation Gin
.25oz @cointreau .
.75oz Lemon juice
.75oz Simple
Flamed citrus mist
Garnish with orange disc
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#aviationgin#ryanreynolds#jalepeno#blackberries#cointreau#flames -
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Follow @mixologyflaired to see the best cocktail videos

By pure happenstance, I found myself in Portland at the same time as @rebekahpeppler’s book launch party for the recently released Aperitif
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Paris and Vancouver collided in PDX and it was a pure delight. To celebrate the joy of this happy coincidence, I decided to make The Alfonso- a lovely and somewhat festive-feeling cocktail in Rebekah’s book
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1 sugar cube
3 dashes Angostura Bitters
1oz Dubonnet Rouge
Dry Chamgpagne
Lemon peel
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Place a sugar cube in the bottom of the glass. Dash bitters over the cube until soaked. Add Dubonnet and top with Champagne. Express lemon oil over the glass and garnish with the peel
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Congrats on the stunning book Rebekah. Also shoutout to the amazing @sliceofpai who took the stunning photos for Aperitif.

Happy #ThirstyThursday guys! Now I don’t know about you but in recent years I rarely get excited about Xmas until a week or so to go but this time around I’m really looking forward to it. I’ve even started to buy Xmas bits and bobs, cue strange looks from my family!
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It must be to do with all the drinks I’m dreaming up! There are some I don’t need to dream up especially the new festive recipes from One Gin they’ve created to share the spirit of Christmas with us all!
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This is the first One (sorry!) I’m trying especially as its getting cold outside, so a nice warming winter cocktail is perfect for the season!
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HOT GIN & CIDER
35ml @TheSpiritofOne One “sage” Gin
150ml mulled cider (recipe below)
5g spiced butter (recipe below)
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Gently heat a small stick of cinnamon, 2 cloves and small piece of star anise in a saucepan, with a good quality cider, a squeeze of orange and lemon juice along with a strip of each skin peeled thinly .
Next add a spoon of honey and Muscovado sugar to taste, One Gin and for extra richness and flavour a splash of apricot brandy. Add to a glass or mug, garnish with lemon slices studded with cloves with spiced butter cubes
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For the butter cubes, mix good quality butter with mixed spice (Eg Allspice) & ground nutmeg! then fill into an ice cube tray before chilling in the freezer. When serving each drink add a cube of spiced butter, allow it to slowly melt on the surface of the drink
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I previously reviewed One gin on Sept 23, in short One Gin donates at least 10% of all its profits to The One Foundation who fund life-changing water projects in the world’s poorest communities. To date they’ve raised more than £17m for water projects that have transformed the lives of 3 million people
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So if you’re looking for an IWSC Gold Award winning gin for yourself or as a gift that gives back then this is a great One to go for! I was so glad to see it at my local Tesco’s, but it’s also available at John Lewis, Harvey Nicholls or online direct from spiritofone.com
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MAKE>ONE>DIFFERENCE>REPEAT!!!
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#OneGoodGin#OneGin#Gin#Xmasdrinks#MixMann#CocktailsbyHarp#thecocktaildreamteam
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🍸🌎🍸🍏🍸🌎🍸

Today I've got my second submission to @homebarawards' November Savory Cocktails Challenge!
My last one was a spicy curry-based fizz and this one is based off another dish: A charcuterie plate!
With a little fat-washed brandy and some fig-golden balsamic shrub, this drink is a sweet-savory sipper. The fat used is the renderings of some cooked steak tartare, adding the flavors of onion and capers to the cocktail. After a good chill and straining, the fat-washed brandy adds a little spice and vegetal qualities to balance with the sourness of the shrub. Here's the Fig of Tartare-us. Cheers!
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Fig of Tartare-us
2 oz Steak Tartare-washed Brandy
.5 oz Fig-Golden Balsamic Shrub
.5 oz Dry Vermouth
1 Dash Ginger Bitters
1 Dash Orange Bitters
Stir and strain into glass. Garnish with figs that may or may not resemble a cow face
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For steak tartare-washed brandy, make some steak tartare with some onions, capers, peppers and Worcestershire. Then, cook it. Yep, it’s no longer steak tartare so you don’t have to use super high grade meat! Enjoy your cooked meat and use the rendered fat with some brandy. Let it steep at room temp for as long as desired. Toss the mix into the fridge or freezer, let the fat solidify, then strain strain strain.
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For the fig-golden balsamic shrub, take some fog slices and let them sit in sugar and water in the fridge for about a week or a day or two in your pantry. Strain out the solids then add equal parts water and golden balsamic vinegar to desired acidity. If golden balsamic is unavailable, use regular balsamic which will have a similar flavor but be the classic dark color
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#thebarleo#homebarawards#homebartending#homebar#homebartender#drinks#cocktails#drinkstagram#brandy#fig#shrub#homemade#fatwashed#savory#spirit#cognac#mixology#360view#easylistening#pianomusic

🐒Monkey in a Monkey Suit 👔. You ever buy something on a complete whim and force yourself to make use of it? Last week when I was shopping for some sherry, I saw a bottle of Sauternes. I've never actually had it before, but I've had a few whiskies finished in Sauternes casks that I found truly delectable. So I just bought the thing.
I tried it solo first and was surprised how much I enjoyed it. I got some honey, citrus, peaches, and tropical fruit notes. It kind of reminded me of the @auchentoshan
American Oak that I described a couple posts back. So I figured what the hell, that's as good of a starting point as any. Little did I know that it was a match made in booze heaven.
I wanted to make this a unique drink with lots of flavors, but nothing that overpowered. I've said before that I think the American Oak has a Pina Colada note, and we've now established that the Sauternes has some tropical fruit notes, so I reached for some rum to add to the mix. HamJam Gold to be specific. Nice and funky.
Then it needed sweetness to mellow out the spirits a bit. The Tupelo honey from @savannahbeeco was a welcome addition. I threw in some delicious grapefruit bitters to give the drinker a great tart-citrus bite without the addition of juice.
Amaro Nonino brought in more depth and delicious vanilla and spice notes to match the oak flavors in the scotch.
I tinkered around with the ratio of these ingredients and thought I had really found something special, but couldn't help think that it was missing something. Initially, I fought my instinct to add more ingredients for fear of "muddying" the drink and started removing ingredients. After much R&D (research and drinking) I convinced myself it was actually missing something. Just a little dash of maraschino.
Oak, honey, funk, tropical fruit, spice, citrus. Mmm. Perfection.
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Recipe:
- 1 1/2 oz Scotch
- 1/2 oz Jamaican Rum
- 1/2 oz Sauternes
- 1/4 oz Amaro Nonino (@grappanonino)
- 1/4 oz Tupelo honey syrup
- dash Maraschino
- 8 drops Hopped Grapefruit Bitters
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Add everything to a mixing glass with ice. Stir and strain into a cocktail glass. Garnish with a grapefruit twist.
Cheers!

For this month’s #HomeBarAwards event (theme: savory cocktails), I decided to do a play on one of my favorite soups: Borscht - a “sour” Eastern European soup made with beetroot. I make it with vegetable stock to make it vegan and its so easy to make and sooo good. Perfect for the winter months! The most prominent flavors in the soup are beet and dill so I combined those two and added lemon for some sourness. Given its roots in Eastern European/Russian culture, I felt that the only fitting spirit to use was vodka. Preferably Stolichnaya. This certainly made for one interesting savory cocktail!
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BORSCHT COCKTAIL
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2 oz. vodka
.75 oz. lemon
.5 oz. simple syrup
3-4 chunks cooked red beets
2 dill fronds
Dash of sea salt
Dash of black pepper
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Muddle beets in shaker, add remaining ingredients except one dill frond. Shake with ice and strain into cocktail glass and garnish with remaining dill frond. .
#homebarawards#savorycocktails#whiskeywitchcraftcocktails#craftcocktails#homebar#homebartender#craftcocktailsofinstagram#beets#dill

Happy #WineWednesday I’m back on the #MixMannVermouth history trail. 2wks ago was Dubonnet’s turn next up is Fratelli Gancia formed in 1850!
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Carlo Gancia learnt his trade in Champagne production in Reims (1848) before returning to Piedmont Italy to create his style of Italian Sparkling Wine -Spumante Italiano, he had already been developing his Vermouth di Torino recipe prior to his travels
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By 1870 their Vermouth became the official supplier to the Royal House of Savoy. At the 1893 Chicago World’s Fair the Bianco gained critical acclaim. Indeed they claim to be the first Bianco a sweeter style of vermouth. Bianco is not a recognised official category (see comments for more info) and tends to be in the Semi-Sweet category
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Bianco is inspired by Chambery Blanc (eg sweeter Dolin blanc), but with more bolder & sweeter tones. Today’s Vermouth was relaunched in 2013 based on the original recipe:
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75% Moscato wine, a secret recipe of herbs & spices (including Wormwood, sweet & bitter orange, cloves, cinnamon, sandalwood, nutmeg, china bark), fortified with alcohol (to 16% ABV) & sugar
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They also have a Rosso, Extra Dry, Vermouth di Torino Rosso, a famous Americano created in 1966 & their own Fernet. It appears their main focus is on a wide range of sparkling wine. Their Vermouth tend to be on the budget side, but in this form it’s pretty tasty!
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BLUEBERRY BIANCO
40ml @gancia1850 Bianco #Vermouth
25ml Lemon Juice
30ml @fourpillarsgin Chardonnay Barrel #Gin
10ml @monin_uk Passionfruit syrup
@bobsbitters Orange & Mandarin bitters
5 Blueberries
Garnish Kaffir lime
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Muddle blueberry & lemon juice in base of shaker, add other ingredients & ice, shake well for 1 min, double strain into chilled coupe. In my excitement I forgot to sprinkle some Blueberry Powder see last pic!
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Today #Gancia control over 2000 acres of vineyards & 4km of cellars! This includes the historical cellars under the city of Canelli which soon could be recognised by UNESCO as a world Heritage site. Gancia products are available in 60 countries so give Gancia a go!
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GO>GANCIA>GO!>REPEAT!!!
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#fourpillars#fourpillarsgin#mixmann#cocktailsbyharp#thecocktaildreamteam#cocktails

Foul winter weather always makes me want scotch and we've got a big ol storm here in New Hampshire on this #tikituesday so I've made a scotch-based tiki drink. This one has many pleasing layers, with the scotch interacting with the orgeat and Pritchard's rum to reveal many hidden citrus notes that perfectly balance the heavy cinnamon syrup and coconut liqueur.

Repost from the insanely talented @theamateurmixologist ‘Eat your greens’
#ripstanlee
I’m not a huge comic book / graphic novel fanboy but like many kids, I grew up pretending to be Spidey and Hulk. Stan Lee, the creative powerhouse behind Marvel passed away yesterday; a man who’s had a huge impact on pop culture and the broader cultural zeitgeist for more than half a century.
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In 1961 Lee transformed the industry when he created the Fantastic Four; astronauts who gained extraordinary powers and had to grapple with their new responsibility, all while dealing with everyday teenage problems (dandruff, acne, ingrown toenails).
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Spidey, Hulk, Iron Man and Thor all followed; grappling with their insecurities, drug abuse, bigotry & social inequality.
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Stan challenged the status quo and social norms as women gained superpowers, a blind man became Daredevil & a black man became Black Panther. .
He taught generations that we all have the capacity for greatness, that we all have worth, that we may all aspire to achieve but that we are also flawed, broken people with responsibilities and that the world is complex and neither fame, fortune or success will solve it all.
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Thanks Stan, for taking the time to make each superhero complex and messy...I raise a toast, to all the ways you fed my imagination and smacked me round the face with a dose of reality.
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The drink is a riff on a Corpse Reviver No.2, infused with garden peas. It’s a super savoury shot, deserving of an entry into this month’s #homebarawards as well, who’re asking for the anti-sweetness. The CR2 is a classic drink, with very little sweetness in it, enhanced by this gardeny goodness and really delicious. And just like a superhero, my CR2 was walking round the garden until unexpectedly infected by an army of otherwise harmless peas, their savoury toxicity gave CR2 great power. But with great power comes great responsibility....eat your greens responsibly 👊. —
• 15ml @portersgin
• 15ml yellow @chartreuse_uk
• 15ml lemon juice
• 15ml @lillet blanc
• rinse of @pocketfulofstones Malvern absinthe
• 2tbsp garden peas (mightily muddled then strained)
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#stanlee#hulk#gin#ginspiration#gintastic#ginstagram#g

‘Eat your greens’
#ripstanlee
I’m not a huge comic book / graphic novel fanboy but like many kids, I grew up pretending to be Spidey and Hulk. Stan Lee, the creative powerhouse behind Marvel passed away yesterday; a man who’s had a huge impact on pop culture and the broader cultural zeitgeist for more than half a century.
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In 1961 Lee transformed the industry when he created the Fantastic Four; astronauts who gained extraordinary powers and had to grapple with their new responsibility, all while dealing with everyday teenage problems (dandruff, acne, ingrown toenails).
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Spidey, Hulk, Iron Man and Thor all followed; grappling with their insecurities, drug abuse, bigotry & social inequality.
.
Stan challenged the status quo and social norms as women gained superpowers, a blind man became Daredevil & a black man became Black Panther. .
He taught generations that we all have the capacity for greatness, that we all have worth, that we may all aspire to achieve but that we are also flawed, broken people with responsibilities and that the world is complex and neither fame, fortune or success will solve it all.
.
Thanks Stan, for taking the time to make each superhero complex and messy...I raise a toast, to all the ways you fed my imagination and smacked me round the face with a dose of reality.
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The drink is a riff on a Corpse Reviver No.2, infused with garden peas. It’s a super savoury shot, deserving of an entry into this month’s #homebarawards as well, who’re asking for the anti-sweetness. The CR2 is a classic drink, with very little sweetness in it, enhanced by this gardeny goodness and really delicious. And just like a superhero, my CR2 was walking round the garden until unexpectedly infected by an army of otherwise harmless peas, their savoury toxicity gave CR2 great power. But with great power comes great responsibility....eat your greens responsibly 👊. —
• 15ml @portersgin
• 15ml yellow @chartreuse_uk
• 15ml lemon juice
• 15ml @lillet blanc
• rinse of @pocketfulofstones Malvern absinthe
• 2tbsp garden peas (mightily muddled then strained)
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#stanlee#hulk#gin#ginspiration#gintastic#ginstagram#garnish#garnishgame#craftcocktails#liqpic#cocktail

The Manikarnika Ghat ( pictured here ) is one of the holiest among the sacred riverfronts (ghats), alongside the river Ganga, in the city of Varanasi in the Indian state of Uttar Pradesh. It is believed that a dead human's soul finds salvation (moksha), when cremated here. Thus, scores of the elderly across the whole country seek to walk up to its edges, and spend their last days absorbing the charisma of the ghat - which makes even death painless and insignificant to be pondered upon. These cremation fires have been burning constantly for over 1,000 years.
#abeautifullife .
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www.shealewis.com

CONTEST OVER WINNER IS @gingirlalltheway ! In celebration of Brockmans Gin’s 10th anniversary, I’m giving away a limited edition copy of the #LikeNoOther gin’s first cocktail book: The Black Book of Gin Cocktails AND a bottle of Brockmans Gin!
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This is one of your only chances to get your hands on the book as it isn’t available for sale. With 45 recipes dedicated to gin, a collection of the gin’s favourite bars around the world, and tips for garnishes and serves, it’s the perfect holiday gift!
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Here’s my serve of one of the cocktail book recipes:
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WINTER BRAMBLE
45ml #BrockmansGin
1 Sprig of Fresh Thyme
25ml Fresh Lemon Juice
10ml Ruby Port – I used @martinsdesaport
10ml Balsamic Vinegar
10ml Berry Liqueur – Eg Crème de mure
Garnish: Another sprig of Fresh Thyme & Dehydrated Lemon wheel
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Fill a highball with crushed ice. Bruise 1 sprig of thyme, add to glass & churn with the ice. Add rest of ingredients to the glass & stir well. Remove the thyme. Garnish with another fresh sprig of thyme & lemon wheel
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TO ENTER all you need to do is:
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1) LIKE this post
2) FOLLOW @Brockmansgin & @Mix.Mann on insta
3) TAG up to 5 friends in a separate comment telling them why they deserve the #BrockmansCocktailBook
4) For 5 extra entries if you share this post on stories – tag both Mix.Mann & Brockmans accounts so we know you’ve done it
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To increase your chances of winning fellow bloggers @drinkdelightful @eastldngirl_foodieblog @nibblingldn @cocktailsuk are each holding their own contests, go visit their profiles to enter their comps too!
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T&Cs: The contest is open to UK residents 18+ from Nov 12th – 16th at 5pm. The winner will be chosen at random on Nov 16th and will be contacted. The prize is the #BrockmansCocktail Book & a bottle of Brockmans. The prize is final & not exchangeable. This competition is not endorsed, associated or affiliated with Instagram in any way. No competition accounts
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Good Luck!
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#gin#cocktails#gincocktail#ginlovers#cocktaillovers#ginstargram#ginandtonic#homebar#giveaway#drinkstagram#competition#mixology#instadrink#win#winstagram#ginforthewin#ginittowinit

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▪▪▪Epiphany Salted Caramel Liqueur ▪▪▪
🍸As a by-product of my @official_lelevich build I ended up with about 350ml of Salted Caramel Vodka Liqueur made with McClintock Distilling Wheat Spirit Epiphany Vodka. During this process I inadvertently learned how to make a post distillation infusion liqueur and got to share it with the folks who made the vodka @mcclintockdistilling. And in my hail merry completion of my Lelevich build I made a boozy delicious cake and paired it with a shot of Epiphany Caramel Liqueur.🍰
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Made with whole cream, Himalayan sea salt, Demerara sugar, Black sugar, vanilla extract, Amish butter and Epiphany Vodka. This warm, rich, creamy boozy caramel syrup was then added back into pure Epiphany Vodka and left to infuse and separate for a week. The vodka was then strained from the crystalized sugar and fats and then micro strained again. It's sugar content is still high enough to be a Cordial/Liqueur but the 40% ABV is still warmingly noticeable.
#lelevich#thelelevichtrickytreat#epiphanyvodka#mcclintockdistilling#vodka#vodkacaramel#caramelvodka#caramelvodkaliqueur#barkeepintraining#practicemakespourfect#fractionsofzero#homebarawards

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▪▪▪The Lelevich Tricky Treat▪▪▪
👤1.5 part McClintock Epiphany Vodka - 1 part Vecchio Amaro Del Capo - 1 part Jagermeister👤
▪I've come to value the story behind a drink. This drink's story is one of tenacity, trial & error and self growth. Over the course of time spent researching, practice batching and creating this build my professional and personal world underwent a disruptive upheaval. The build did not come out as intended. At times I considered scrapping the whole project. My Caramel Vodka-Amaro-Jager Lelevich Creation did not come out as planned but what I took away was in the end, far more valuable than what I sought initially.😌
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🗣️I learned how to make caramel with some help from my Ryan @bluedyer_distilling_co . I learned the hard way why there is very little in the way of boozy candy out there 😅. Thanks @thecuriousmiddledot for suggesting such a challenging take on this build. I learned how to make some delicious chocolate-caramel boozy syrup and icing. I learned how to make a post distillation infusion liqueur and got to share it with the folks who made the vodka @mcclintockdistilling. And in my hail merry I made a boozy delicious cake and paired it with a shot of Epiphany Caramel Liqueur.🍰
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My Lelevich Tricky Treat was supposed to be a Salted Caramel Vodka, Amaro and Jager Bull shaped chocolate caramel candy individually wrapped in time for Adult Halloween. But as I learned, boozy chocolate does not solidify. So I had to continue until I found something that worked. I received help and guidance from multiple sources and the build itself became subject for multiple conversations with industry peers. I'm happy to finally complete my Lelevich build but perhaps one day I will come back to it and try again.
#lelevich#thelelevichtrickytreat#epiphanyvodka#mcclintockdistilling#vodka#amaro#jager#vecchioamarodelcapo#vodkacaramel#caramelvodka#caramelvodkaliqueur#barkeepintraining#practicemakespourfect#fractionsofzero#homebarawards#liqcohalloween18

My entry for this month's @homebarawards! The theme is savoury drinks, and since I'm a sucker for a good challenge and my favourite cocktail style is spirit-forward, I decided to challenge myself to make a savoury spirit-forward drink :D (that does not include a fat-wash ;p) --------------------------------------------So this is what I came up with: • 1 oz celery and fresh parsley rapidly infused mixture of vodka and dry rye gin (*)
• 3/4 oz dubonnet
• 3/4 tsp green chartreuse • 1 dash homemade coriander seed and sechuan peppercorn concentrated infusion(**) --------------------------------------------The drink opens up with the mild spice from the sechuan peppercorns, and the savoury celery and green parsley flavours with a hint of sweetness from the green chartreuse, then the aftertaste is the beautiful fortified wine flavour from dubonnet, leaving you wanting more 😋 --------------------------------------------(*)To incorporate the savoury flavors, I did a couple of rapid infusions:
1- 10 oz vodka (@ketelone) + 5 oz dry rye gin (@stgeorgespirits) with a spring of fresh parsley
2- 8 oz vodka with 6 celery stalks
Then I brought the two together in a deliciously balanced 2:1 celery infusion:parsley infusion mixture (**) basically an infusion in 95% ABV neutral grain spirit, including coriander seeds, sechuan peppercorns, hibiscus and elderberries
#homebarawards#homemixology#mixologist#mixology#cocktails#craftcocktails#vermouth#vodka#gin#happyhour#chartreuse#craftedmixology

Today sees the centenary of Armistice Day, it’s a 100 years since hostilities ended in World War 1
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There have been many events in remembrance today across UK & Europe but I also wanted to remember the many forgotten soldiers from India, particularly as my Grandfather fought in both WW1 & 2!
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He was 1 of 1.5million Indian soldiers that volunteered to serve overseas in WW1, this was by far the largest volunteer army. Unfortunately between 68k-75k were killed and the same amount were wounded
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Over 680k came from the Punjab region and 125k were Sikhs, a startling fact was that 1 in every 7 Sikh men from Punjab fought in WW1!
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Indeed at the time Sikhs made up only 1% of India’s Population yet made up 20% of the British Indian Army
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Today’s drink is in remembrance of all those from all sides and in particular my Grandad - thankfully he survived. He lived to the grand old age of 97 yet used to drink a half pint of beer with a shot of whisky on the side or both together - daily! So that’s what I did! I’ll have to find out what was his favourite whisky in the meantime I’ve used my Dad’s favourite blended whisky
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THE UNFORGOTTEN
50ml @whyteandmackaywhisky Whisky
10ml @jackdaniels_uk Tennessee Fire
5 Strawberries
15ml Lime Juice
3 Dashes @bettersbitters Smoke & Oak
10ml Honey
Top with Pils Lager
Rimmed with Black Poppy Seeds
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Muddle the strawberries in the base of a shaker with the lime juice. Once puréed add the rest of the ingredients except lager, add ice & shake well for a minute. Double strain into a coupe glass rimmed with poppy seeds. Carefully top with around 75ml of Lager
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I’ve just attended Hertfordshire County ‘Battles Over - A Nations Tribute’ Beacon Lighting Cermony at Hertford Castle. One of a number across the UK. This event was organised by a dear friend and I have shared some pics of the illuminations and can now warm up with this drink!
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LEST>WE>FORGET!>REPEAT!!!
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#armisticeday#remembranceday#hertfordshire#whisky#beer#cocktails#whyteandmackay#msbettersbitters#jackdaniels#MixMann#Cocktailsbyharp#thecocktaildreamteam
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🍸🌺🍸🔥🍸🌺🍸

Kilauea. I've been down here in Georgia for over three years now. There are plenty of positives associated with living in the peach state. This drink represents two of them:
1. My mint has continued to grow outdoors in November. I picked this about 10 minutes before this picture was snapped.
2. @sostikibar is just a short(ish) drive away. My wife and I frigging love that place. A must-stop for us when are in Atlanta.
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🍹
My wife and I stopped by last Saturday after the @whiskiesoftheworld festival on Friday with some friends. We had a communial version of the Kilauea between four of us. It was served in a giant conch shell. I was elated to find that the drink tasted even better than it looked... And it was gorgeous (swipe to second pic). I'm not much of a tequila drinker, but was blown away by this thing. The gentleman that waited on us was kind enough to share the recipe and even wrote it on the back of an S.O.S. post card!
😎
I had to try my best to replicate it once we got back to Augusta. It turned out great but not perfect. I didn't have passionfruit juice, so I used some BG Reynolds passionfruit syrup. I tried to adjust the sweetness on the fly by swapping the 2:1 cane syrup for some 1:1. It was absolutely delicious, but the not as great as it was at S.O.S. I'll try again when I can get my hands on some passionfruits or pure passionfruit juice. Either way, I'm already looking forward to our next trip to ATL and that Decatur alley.
Recipe:
- 1 1/2 oz Blanco Tequila
- 1/2 Hamilton Jamaican Gold rum
- 1/4 oz @delmagueymezcal Vida
- 1/2 oz cane syrup
- 1/4 oz passionfruit juice
- 3/4 oz lime juice
- 1 1/2 oz pineapple juice
- 1 barspoon pomegranate molasses
Flash blend with pebble ice and open pour into a tiki mug. Garnish with some mint and a lime wheel. If you have a flamingo swizzle stick that will fit in nicely.
Cheers!
#liqpic#atlanta#tiki#tikibar#rum#rumdrink#tequila#mezcal#pomagranate#passionfruit#fire#lovecocktails#classiccocktail#cocktailtime#cocktailrecipe#specialtycocktails#drinks#drinkup#drinkstagram#mixology#homebartender#instagood#cocktail#recipe#mixologist#alcohol#homebarawards#booze#liquor#pixel2

Tonight was tiki night at the Tiny Tiki Room. Just daddy and the kids. We watched Swiss Family Robinson so I thought Disney tiki mugs would be appropriate. All three of us drank Missionary's Downfalls. (Which, is probably the most similar non-alcohol drink to the alcohol drink there is.) This is a tough drink to nail and I plan on doing an in-depth investigation as to the best way to make this drink. #tiki#craftcocktails#cocktails#tikimug#club33#tradersams#homebar#homebartender#homebarawards

Today’s the final day of #oldfashionedweek there’s been some great creations from fellow drinkstagrammers over the past 10 days
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My couple of contributions included a Chai Fashioned on Nov 3rd for the #Diwalidrinks series and also a Cold Fashioned on Thursday as a bid to clear my cold
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I’ve given it one last blast today to see if I can finally shift this cold with this riff
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My wife suggested it was like paint stripper, so it’s job done as seek to exfoliate the oesophagus! Actually all it required was a little more dilution
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Thanks so much to those of you that suggested your best home remedies, I took those on board to create a hybrid toddy! The honey element was replaced with a Bärenjäger Honey Liqueur and the Lemon element intensified with Malfy Con Limone Gin
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COLD FASHIONED (REMIX!)
60ml @the_macallan Lumina Single Malt Scotch Whisky
25ml @barenjagerhoney Honey Liqueur
15ml @malfygin Con Limone gin
15ml Fresh Lemon Juice
Garnish: Orange peel ribbon
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Combine all into a mixing glass with a ice, stir well for around a minute to dilute, strain into a tumbler and garnish with orange zest
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Due to my cold then no ice in this one, indeed I left it to rest to warm up a little, which allowed the orange peel infusion to start. This is a strong sipper as intended so slowly does it and over time the orange flavour intensifies! If it’s still a bit too strong then add some ice cubes
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It does seem to be doing the trick and it’s purely for medicinal reasons! 😉
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FIRE>INTHE>HOLE!>REPEAT!!!
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#oldfashioned#macallan#whisky#malfygin#gin#barenjager#oldrefashioned#cocktails#mixmann#cocktailsbyharp#thecocktaildreamteam
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🥃🍯🥃🍋🥃🍯🥃

I've been playing with pantry ingredients in cocktails for a hot minute or so, and loved the idea of this month's @homebarawards challenge: Savoury Cocktails.
>>. When I think savoury, I think of this amazing comfort flavour profile that just deepens and provides depth and richness to other flavours. Does that make sense? I mean, I haven't eaten meat, the usual descriptor for savoury, in, like, half my life.
>>. Annnnyway, I based this one around one of my fav holiday season appetizers - the goat cheese, pistachio-topped medajol date. I KNOW, RIGHT? Made a couple of infusions - a Medajol Rye, and a Pistachio White Rum, and a Balsamic reduction, infused with Cinnamon, Clementine Zest, and Parmigiano-Reggiano Rind. The Cocchi Americano provides this gorgeous brightness that balances while letting the depth of the other flavours shine through.
>>. Hygge
30 ml Medajol Date-Infused Dillon's Rye
30 ml Raw Pistachio-Infused Havana Club 3 Anos Rum
10 ml Balsamic, Cinnamon, Parmesan Rind & Orange Zest Reduction
30 ml Cocchi Americano
>>. #homebarawards